Centex Cooks

Where good food is fast, fresh, nutritious, and always at a savings!

Menu
  • About
  • Recipes
  • Pantry
    • Food Safety
    • Fun with Spices
    • Pantry Essentials
  • Food for Thought
    • Food & Health
    • News
    • Places to Go
  • In the Garden
  • Subscribe
  • Contact
  • Subscribe
Menu

Cream Spinach

Posted on December 4, 2012October 19, 2024 by Lanie Fioretti

Cooking at Lodge – Day One

I’ve started my cooking tour at The Flat Ranch, for the hunters.  Sunday was pretty much a full day of cooking that started at 2 pm.  It went really well, mostly.  Dinner was fried pork loin chops, cream spinach, and roasted baby potatoes.  I made Lemon Caper Sauce for the chops.  For dessert there were espresso, chocolate shortbread cookies, and pieces of almond and Himalayan sea salt chocolate bars.  It was a guy’s meal, and there was a lot.  Everything was gone with the exception of about a half dozen chops, so I was pretty pleased.  There were a couple things I did differently than the recipes.  For the pork, I floured the chops, dipped them in egg, and then in panko.  For the roasted potatoes I mixed a little balsamic vinegar with everything else the recipe calls for.  I added the cream spinach recipe below.

The only near disaster occurred,  when the owner came over to talk to me while I was cooking.  I had my back to the stove and all of a sudden she said, “Something’s on fire.”  I turned around and the hot pad that I had left on the lid of a pot had slid off, and caught fire.  Luckily, I could just pick it up, and throw it in the sink.  I’ve always know how to impress people.  It was really bad form, and slightly horrifying, but still a bit amusing.

I am really glad that I got the Egg Strata made and in the fridge for breakfast in the morning.  It’ll make the early part of the day a lot smoother.

The picture is of Don’s “doggie bag!”

Print
Cream Spinach

Total Time: 20 minutes

Yield: Serves 8-10

Ingredients

  • 3-4 TBSP butter
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • 3-4 oz cream cheese
  • Grating of fresh nutmeg
  • 2 lbs baby spinach, cooked briefly and squeezed pretty dry, or use 2 lbs frozen whole leaf spinach
  • 1 tsp granulated garlic powder
  • 1 tsp granulated onion powder
  • Salt and pepper
  • More heavy cream as needed
  • Cooked, crumbled bacon (optional)
  • 2-4 TBSP grated Parmesan or Romano cheese

Instructions

  1. Melt butter in a large skillet and add garlic. Saute for a minute.
  2. On low heat, add cream and cream cheese, and nutmeg. Continue heating until cream cheese melts, stirring occasionally.
  3. Stir in spinach, garlic powder, onion powder, and salt and pepper. Add bacon, if using. Heat through.
  4. Add cream as needed, to make it the consistency you like.
  5. To serve as a casserole, place in buttered baking dish, and top with crushed buttery crackers. Bake about 30 minutes until bubbly, and the top is slightly brown.
  6. If you prefer more of a cheese taste, modify the cream cheese and cream amounts - add 8 oz cream cheese, and 1/2 cup cream.
3.1
https://centexcooks.com/cream-spinach/

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest

Like this:

Like Loading...

Related

Welcome

to my table where good food is fast, fresh, nutritious, and always at a savings. Since I am choosing and cooking food on a daily basis, it’s my opportunity to share what I can in the hopes it may improve the quality of your life and inspire your inner food artist!

Search

Categories

Subscribe via Email

Enter your email address to have Centex Cooks delivered straight to your inbox.

Join 39 other subscribers

Subscribe to RSS feeds

Centex Cooks RSS
news and informationbusiness,health,entertainment,technology automotive,business,crime,health,life,politics,science,technology,travel news , business , world , internet
Copyright 2023 - Lanie Fioretti
 

Loading Comments...
 

    %d